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Cheese from Italy, Campania
Raw sheep and goat milk is set with a coagulant made from macerated thistle flowers (Cynara cardunculus), broken finely and pressed lightly into small wicker baskets. After dry salting and drying on boards, the cheeses are washed in the cooking water of homemade pasta, rubbed with oil and white wine vinegar, coated with dried pimpinella and sealed in clay or glass jars. They ripen there for 6–12 months and take on a strong smell of mould.
| Raw whole sheep and goat milk, in varying shares | [pat-sheet][onaf-sheet] |
| Thistle-flower coagulant from Cynara cardunculus flowers picked in summer, macerated and filtered | [pat-sheet][onaf-sheet] |
| Salt | [pat-sheet][onaf-sheet] |
| Cooking water of pettole (homemade pasta) | [pat-sheet][onaf-sheet] |
| White wine vinegar and olive oil | [pat-sheet][onaf-sheet] |
| Dried, finely chopped pimpinella leaves | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 6 months – 12 months
What changes: A thistle-flower coagulant goes into the raw sheep and goat milk
Filtered raw milk is warmed in a cauldron and the thistle-flower extract is added.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw sheep and goat milk is set with a coagulant made from macerated thistle flowers (Cynara cardunculus), broken finely and pressed lightly into small wicker baskets. After dry salting and drying on boards, the cheeses are washed in the cooking water of homemade pasta, rubbed with oil and white wine vinegar, coated with dried pimpinella and sealed in clay or glass jars. They ripen there for 6–12 months and take on a strong smell of mould. Made in 6 steps over 6 months – 12 months. The longest step, seal in jars and ripen, takes 6–12 months (ONAF (national organisation of cheese tasters)). Lactococcus lactis, the most abundant bacterium after ripening, and Debaryomyces hansenii among fungi, in Caciofiore, a related raw ewe's milk cheese curdled with thistle flowers and made without starter does most of the fermenting.
| Main step | 6–12 monthsReported[onaf-sheet] | Seal in jars and ripen |
|---|
It is set with a thistle-flower coagulant, not animal rennet, and ripens sealed in clay or glass jars after a rind wash of pasta water, oil and vinegar. The name means "lost cheese".
Raw-milk cheese; the sources give no limits beyond the long ripening in sealed jars.
Hazards the sources name: Escherichia coli and other Enterobacteriaceae, found in raw ewe's milk and in Caciofiore, a related thistle-curdled cheese.
Every number is labelled with how it is known. How this atlas is made
The PAT sheet traces it to the old pastoral tradition of the Caserta borderlands.
